The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1887-09-10
CHEESE MANUFACTURE.


Dairy World.
CHEESE MANUFACTURE.
Points for Those Deslrous OF Producing .
Good Article.
When gas forms inside of q lump of
dough faster than it can escape. the
lump swells and becomes porous, or in
common parlancc, ''rises and becomes
light" Not being able to find its way
out readily, the gas pushes the particles
of dough apart and makes little reser-
voirs in which it is stored till it can
percolate through the walls of dough
and escape, as it will in time. Gas is
all the time forming in Jumps of curd
(and in milk and in green cheese) as it
is in dough, and when it forms faster
than it can escape. the Jumps of curd
swell and become porous, the same as
dough does. When they swell so much
as to become specifically lighter than
the whey in which they are immersed,
they rise to the surface and we have a
floating curd." Ordinarily the gas
generating in curd which has uni
form consistency, escapes as fast rs it
is formed and rises through the whey in
such minute divisions as not to make
perceptible bubble, and it passes of
unnoticed. If by any means we should
harden the outside nf the humps of curd
when the gas is forming rapidly, so
that it could not escape as fast us it is
formed Gas we can do by rapid heating
or by souring), the Jumps will swell
and float, whatever may be the condi-
ton of the milk the curd may have
been made of.
Gas forms moro rapidly in curds
made from tainted milk than when
made from milk in a more normal con-
dition. and hence curds made from such
milk float easily and arc the ones which
most commonly do so. as it requires but
very little case-hardening of the Jumps
of curd to SO check the escape of gas as
to make it accumulate in them till they
will swell and float. But by sufficient
case-hardening, the curd from any
quality of milk can be made to float.
1t does not follow, as many cheese
makers suppose. that strong smelling
and gaseous milk, which makes curds
that float easily, can not be converted
into good cheese. All we have to do to
secure q good cheese is to give the gas
chance to form and escape, till the
cause of its excessive production "a
small quantity of volatile oily is ex-
hausted. In converting such milk into
cheese, the first step should be to air it
we'll and to ripcn it close to the point
of souring before applying rennet No
more cooling should be employed than
necessary to prevent souring before the
rennet is to be added. The higher the
temperature at Which it can be kept
and the longer il can stand before
curding, the more will the milk be puri-
fed by the development and escape of
gas.
The curding requires nothing special
except that the rennet may be q trifie
: less than for average milk. The curd
should be cut rather fine, so that the
Jumps will warm through evenly and
the gas and whey easily escape. Coarse
curds should be avoided. The whey
and curd should be heated so slowly as
to prevent case hardening-not faster
than II degree in four minutes. The
curd may be kept in the whey and
stirred enough to keep it from mating
together, as long as the whey remains
sweet. Since contact with sour whey
will harden the outside of the humps of
curd and retard the escape of gas,
leaving the curd from gaseous milk in
the whey till the latter becomes sour
will bring the curd to the surface in u
hurry and make changes from the eff
fects of which it will never recover. 1t
is, therefore, an essential point that
the curh should be got out of the whey
before the latter is perceptibly acid.
When thus separated from the whey
the curd will not be in its best condi-
tion for pressing. 1t needs more airing
and ripcning to secure good flavor and
quality and solid texture.
In its treatment, after it is out Of the
whey, it should be kept warm--f from
ninety to ninety-five degrees, OF as near
such warmth rs possible-and so con-
tinued until it will open an inch or
more on u otiron, or until strong odors
and the excessive gas have disappeared.
whatever time this may require. After
drawing the whey, two courses are open
for continuing the ripening of the curd.
One is to stir the cutd SO thoroughly as
to prevent it from sticking together tho
whole period of ripening.
The other, TO let it pack in tho vat. or
sink and treat it as in the Chcddnr pro-
cess, grinding the curd when gas holes
begin to form in it, and then continuin z
the airing till 1t Is ready for the press
as above indicated The latter course
is generally preferred.
Noinjury from excessive souring need
befeared by tho long ripening Indicated
There IL not milk sugar enough In the
curd, II all converted into acid. to injure
the resulting cheese. The injury done
to curd by acid Is while immersed in
whey.--Prof L. B. Arnold, IN Earn, and
Home.
Never scald your lips in other peo-
ple's broth